Mahi Mahi Sandwich in Coconut Curry

Ingredients:

Sandwich

• Half a baguette, cut into 2 pieces, or 2 ciabatta buns
• 1 tbsp unsalted butter, melted
• 2 tablespoons mayonnaise
• 2 green onions, slit lengthwise and cut into 5cm pieces.
• Half a carrot, grated or cut into strips
• Half a Kirby cucumber, sliced ​​into strips
• 1 tbsp Thai salad dressing
• 2 Mahi Mahi fillets in Thai red curry
• Half a bunch of fresh cilantro or mint
• Half a bunch of watercress, tough stems trimmed off
• Asian chili sauce

Thai Mahi Mahi Salad in Red Curry

• 1 can (400 g) coconut milk
• 1 tbsp red curry paste
• 600 g skinless mahi-mahi fillet, remove dark fillet
• 1/3 cup freshly squeezed lime juice + lime wedges for serving
• 2 tablespoons of sugar
• 2 tablespoons fish sauce
• 1 teaspoon Asian chili sauce
• 1 clove garlic, minced
• 1 head Boston lettuce, leaves separated
• 1 bunch watercress, tough stems trimmed
• 1 cucumber, thinly sliced
• 3 green onions, thinly sliced
• 1 red or yellow bell pepper, seeds removed and thinly sliced
• 1 bunch of fresh cilantro or mint
• 1 handful of roasted peanuts or cashews

Preparation:

1. Preheat the oven to broil. Cut the baguette or buns in half and lightly butter both sides. Toast in the oven for 2 minutes.
2. Remove from the oven and brush with mayonnaise. Mix the green onions, carrots, and cucumber with the dressing. Top the buns with the fish, chopped vegetables, herbs, watercress, and chili sauce, if using.
3. Preheat the oven to broil. Line a baking dish with foil and lightly grease with oil.

4. Thai Mahi Mahi Salad in Red Curry

   
   Skim 2 tablespoons of the cream from the surface of the coconut milk (the remaining milk can be set aside for a side dish of rice). Toast the coconut cream in a small skillet over medium heat until golden brown, about 2 minutes. Add the curry paste and cook until fragrant, 2 minutes.
5. Spread the mixture over the fish in a baking dish; bake until golden brown and cooked through, about 15 minutes. Cut the fish into quarters.
6. In a bowl, combine lime juice, sugar, 2 tablespoons water, and fish sauce until the sugar dissolves. Add chili sauce and garlic.
7. Arrange lettuce leaves, watercress, cucumber, green onions, peppers, herbs, nuts, and lime wedges along with 4 fish pieces on a platter; drizzle with Thai salad dressing.